Sensory Properties of the Aroma of Beef Cooked Conventionally and by Microwave Radiation

Sensory properties of the aroma of cooked beef were analyzed using an odor quality assessment technique based on, though not identical with, that of Persson et al. (1973a) (J. Food Sci. 38: 386). Detailed odor descriptions were obtained for beef samples cooked conventionally and by microwave radiation for different periods of time. Several differences in aroma characteristics were observed. In general, odor qualities rated highly for the aroma of microwave cooked beef were shown to be either associated with “meaty boiled” aroma or else to have negative correlation with the quality “meaty roast”.